Warm Roasted Pumpkin And Potato Salad Recipe

Recipe By Slurrp

This warm roasted pumpkin and potato salad is a delicious and hearty dish that is perfect for the fall season. The combination of roasted pumpkin and potatoes gives the salad a rich and earthy flavor, while the addition of fresh herbs and a tangy dressing adds a burst of freshness. Serve this salad as a side dish or as a main course for a satisfying and nutritious meal.

4.9
15 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Warm Roasted Pumpkin And Potato Salad
plan
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ingredients serve

Ingredients for Warm Roasted Pumpkin And Potato Salad Recipe

  • 0.17 Small Pumpkin, Peeled And Chopped
  • 0.33 Large Potatoes, Peeled And Chopped
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed Mixed Greens
  • as required Cherry Tomatoes, Halved
  • as required Red Onion, Thinly Sliced
  • as required Fresh Herbs, Chopped
  • as per your need For The Dressing
  • 1/2 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.17 teaspoon Dijon Mustard
  • 0.17 teaspoon Honey
  • As required Salt And Pepper, To Taste

Directions: Warm Roasted Pumpkin And Potato Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Peel and chop the pumpkin and potatoes into bite-sized pieces.
  • STEP 3.Place the pumpkin and potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper, and any other desired spices.
  • STEP 4.Roast in the oven for 25-30 minutes, or until the pumpkin and potatoes are tender and golden brown.
  • STEP 5.While the pumpkin and potatoes are roasting, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  • STEP 6.Once the pumpkin and potatoes are done, remove them from the oven and let them cool slightly.
  • STEP 7.In a large bowl, combine the roasted pumpkin and potatoes with mixed greens, cherry tomatoes, red onion, and fresh herbs.
  • STEP 8.Drizzle the dressing over the salad and toss gently to coat.
  • STEP 9.Serve the warm roasted pumpkin and potato salad immediately as a side dish or as a main course.

Cooking Tips

  • You can customize the spices used for roasting the pumpkin and potatoes. Try adding paprika, cumin, or garlic powder for extra flavor.
  • Feel free to add other vegetables to the salad, such as roasted carrots or bell peppers.
  • To make the salad more filling, you can add cooked quinoa or chickpeas.
  • If you prefer a creamier dressing, you can mix in some Greek yogurt or mayonnaise.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • This salad is best served warm or at room temperature.
  • If making ahead of time, keep the dressing separate and toss it with the salad just before serving.
  • Garnish with additional fresh herbs, such as parsley or basil, for an extra pop of flavor.
Nutrition
value
213
calories per serving
10 g Fat5 g Protein25 g Carbs9 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    5g
  • Carbs
    25g
  • Fiber
    9g

MacroNutrients

  • Carbs
    25g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    101mg
  • Iron
    4mg
  • Vitamin A
    624mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    52mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    1mg
  • Phosphorus
    119mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp